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Tuscan kale with white beans and garlic from Serving Up the Harvest: Celebrating the Goodness of Fresh Vegetables by Andrea Chesman

  • bay leaves
  • cannellini beans
  • garlic
  • kale
  • onions
  • thyme

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Notes about this recipe

  • lorloff on January 28, 2017

    I also used canned beans. To try to replace some of the flavor that came from the onions, Thyme and Bay I thinly sliced onions and slowly sautéed them with olive oil, thyme and bay while I was cutting the Kale, Then I sautéed the Kale and as it was getting cooked I added th canned cannellini beans. Then sautéed it all together and added the olive oil and the garlic at the end it was very flavorful. Used a little bone stock instead of he bean stalk which I did hot have

  • robin_h_p on May 30, 2012

    I used canned beans instead of dried, so it was a much quicker recipe because that cuts out the soaking and cooking the beans. Very well received results, we didn't know if we liked kale. This is not bitter at all.

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